I was on medical leave on Tuesday. Instead of idling at home, I tried out Lily's steam radish cake recipe. It's quite similar to the one that I tried earlier, but she added wheat starch flour and corn flour. I had a 1kg radish, so I just doubled the ingredients, but I used 750ml of water. So the cake was slightly firmer, which makes it easier to pan-fry. The cake was also soft enough to be eaten on its own. Brought some for my care group friends to try and they said it's nice. :-)
Ingredients
500g radish(白萝卜)
2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing
Batter:
150g rice flour (粘米粉)
15g wheat starch flour (澄面粉)
20g corn starch (太白粉)
500ml water
Seasoning:
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
pepper, to taste
Method
1. Shred radish. Set aside.
2. Clean and soak both dried shrimps and dried mushrooms until soften. Chop dried shrimps slightly. Cut mushrooms into small cubes.
3. Cut sausages into small cubes.
4. Grease a pan with some oil.
5. Place wheat starch flour, rice flour and corn starch in a mixing bowl. Pour water into flours and stir well.
6. Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps. Without removing the dried shrimps, add in the mushrooms and then the shredded radish.
7. Season with the seasoning ingredients.
8. Pour the flour mixture into the pan. Cook until the mixture thickens.
9. Place the thick mixture into the greased pan prepared earlier.
10. Steam at high fire for 1 hour.
11. Set aside. Slice when radish cake is cool.
12. Cake can be served as is or pan fried and best eaten with chilly sauce.
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